I wish I had a dollar for every time someone expressed worry about oxidation.
Yes I have done no chill many times. And the resulting beers have been fine, at least, if I had a good recipe to start. If you look way back in the archives of Basic Brewing Radio, James did several segments and they did comparisons and found no issues with no chill. Now perhaps if you are in a production environment in which beers are packaged and need a long shelf life, maybe you shoule be concerned. But for me, I recall Papazian and say “Relax, don’t worry, have a homebrew”.
Or go buy some ice and go through the effort and use even more water so you can pitch your yeast in 30 minutes versus six hours. Or just try no chill once and see what you get. I am fine either way.
I once did no-chill in the kettle, with the cover on. A pale lager wort. By the next morning it was quite brown. I’ve also cooled the wort as much as possible (to ~80F) then put it in the fermenter, then in the chamber, to cool to pitching temp. Not as brown, but it did get darker. I have not tried the heat-resistant plastic cube that I understand is popular with the Down Under homebrewers.
It’s not “worry”, it’s being mindful of well-established brewing science. We can all choose the extent to which we pay attention to the science. I choose to pay attention to it, and I have concluded that my beer is better for it. YMMV. But simply leveraging sound brewing science does not constitute worrying.
I agree with your overarching point, though, that it’s more important to ask “does it matter?” than it is to ask “does it happen?” Cheers.
Totally not a response to the question, but, as I live in Montana where it gets very hot in the summertime and very cold in the wintertime, I brew enough beer in the spring and fall to last me through my non-brewing seasons. I haven’t brewed since June, and probably won’t brew again until late September or October.